{"id":"W1995791629","doi":"10.1021/jf802168c","title":"Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties","year":2008,"lang":"en","type":"article","venue":"Journal of Agricultural and Food Chemistry","topic":"Phytochemicals and Antioxidant Activities","field":"Medicine","cited_by":122,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Saskatchewan; Agriculture and Agri-Food Canada","funders":"","keywords":"Anthocyanin; Delphinidin; Chemistry; Butylated hydroxytoluene; Food science; Antioxidant; Bran; Ingredient; Chromatography; Flavonoid; Cyanidin; Fractionation; Phenols; High-performance liquid chromatography; Functional food; Glucoside; ABTS; Polyphenol; Organic chemistry; DPPH; Raw material","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.000174243,0.0004516732,0.0001868253,0.0004271232,0.0001131822,0.0002837827,0.0001026352,0.0002382589,0.0004431967],"category_scores_gemma":[0.0001079031,0.0001190795,0.0001528715,0.0002865496,0.0001443072,0.0002091189,0.0001097353,0.0002545374,0.0001389008],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001603148,"about_ca_system_score_gemma":0.0001449193,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0007965724,"about_ca_topic_score_gemma":0.0009769157,"domain_scores_codex":[0.9999353,0.00001636926,0.000005086081,0.0000160383,0.00001507087,0.00001215851],"domain_scores_gemma":[0.9999453,0.00001050619,0.00001069772,0.000006019638,0.00001387057,0.00001363917],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00004985741,0.00001243908,0.0001975656,0.00002492223,0.000003159357,0.00001739538,0.000007647793,0.00003020333,0.9977349,0.00003006963,0.000009029142,0.001882746],"study_design_scores_gemma":[0.00002157095,0.0004666218,0.02149375,0.00001198446,0.00002894089,0.0002449442,0.00003045338,0.0008942105,0.9736204,0.0001540477,0.003025799,0.000007301914],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9896108,0.005394446,0.003609192,0.0001055095,0.00001245679,0.0000327935,0.0003307721,0.00003489452,0.0008691477],"genre_scores_gemma":[0.9847403,0.003885709,0.007479012,0.0001189794,0.00002406859,0.00002670089,0.001199543,0.00002393411,0.002501729],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0007965724,"threshold_uncertainty_score":0.001583815,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01417533478543061,"score_gpt":0.208342133924228,"score_spread":0.1941667991387974,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}